No Bake Chocolate Oat Bars

No Bake Chocolate Oat Bars

673
Traci 0

"I baked about 100 dozen cookies for the holidays and these were everyone's favorite!! These bars can be frozen, just thaw 10 minutes before serving."

Ingredients 3 h 30 m {{adjustedServings}} servings 142 cals

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Grease a 9x9 inch square pan.
  2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
  3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
  4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
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Reviews 673

  1. 846 Ratings

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Mary G.
6/14/2007

As my daughter and I were making these, she thought that they would look so plain - so we decided to reserve some of the chocolate/peanut butter mixture. We put it in a ziploc bag. Then we cut a small hole in the ziploc and drizzled the chocoalte/peanut butter mixture over the oatmeal layer. Nice presentation!

KRANEY
12/20/2007

What a great dessert! Took me only 15 minutes, start to finish. Very rich - a small bar goes a long way! The second time I made these, I followed some others' advice and increased the peanut butter to 3/4 cup (liked that change!), and decreased the butter to 1/2 cup. I didn't like the change to the butter - made the top too crumbly. I think next time I'll try 3/4 cup butter. Thanks for the recipe!

DRGandA
1/31/2007

I took the advice of the former reviews and used a little less butter. I think that the longer you cook them in the pot the less greasy it will appear. I substituted 1/2 a cup of ground flax seed for the oatmeal to give it a more nutty nutritious flavour and substituted the peanut butter with butterscotch chips as there is always a risk of peanut allergies when serving to the public. Personally I would have preferred the peanut butter, but to be on the safe side. . . Nice and simple!